- 4 tablespoons Erica’s Chilli, Garlic & Oregano olive oil
- 4 small potatoes, peeled and halved
- 1 Jar Ruby Curry Paste
- 2 medium tomatoes, peeled and chopped
- 2 tablespoons plain yoghurt (alpro works fine)
- 2 tablespoons chopped fresh mint leaves
- 1.3kg (3lbs) chicken breast chunks (can substitute a packet of stew pack root vegetables here if you wish
- 2 1/2 tablespoons vegetable oil
- 450g (1lb) basmati rice
- 1 litre chicken stock
For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use.
Prep: 1 hour | Cook: 1 hour 30 mins
In a large frying pan, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the pan and fry the Ruby Curry Paste and the tomatoes. Fry, stiring constantly for 5 minutes. Add yoghurt and mint. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick sauce left when chicken is finished cooking. If necessary, cook uncovered for a few minutes to reduce the sauce.
Wash rice well and drain in colander for at least 30 minutes.
In a large frying pan, heat vegetable oil (or ghee) and rice. Stir continuously until the rice is coated then add the chicken stock and. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.